Herb Harvest & Preservation: Maximize Flavor & Shelf Life

Harvest timing and method determine herb potency. Essential oils—source of flavor—evaporate in heat and wind.

Harvest Rules

• Mid-summer, dry mornings, no wind/heat.
• Cut usable portions; leave plant to regrow.

Three Preservation Methods

1. Dry: Bundle 6–12 stems (strip lower leaves), tie, hang in cool, screened area. Or use dehydrator/oven (low temp).
2. Freeze: Chop ¼-inch, freeze on wax paper, transfer to airtight containers.
3. Infuse: Vinegar (basil, tarragon, mint) or salt-layer stems. Months of culinary life.

Clean First

Saltwater soak removes insects without harming herbs. Dry before preserving.

Respect the plant—harvest mindfully, preserve carefully. Flavor lasts all year.